For seasoning mix:

•1 tablespoon chili powder
•1 teaspoon ground cinnamon
•2 teaspoons kosher salt
•1/8 teaspoons ground cloves
•½ teaspoon ground nutmeg
•Ό teaspoon cayenne pepper

For chili:

•2 teaspoons olive oil
•1 medium onion, diced
•2 large cloves garlic, minced
•2 tablespoons fresh ginger, finely minced
•1 jalapeno, seeds and membrane removed, minced
•2 medium carrots, diced into ½-inch cubes
•4 large Portobello mushrooms, stemmed, wiped clean and cubed
•2 cups frozen corn
•1 (28-ounce) can fire roasted diced tomatoes
•1 (15-ounce) can pureed pumpkin
•1 (15 ounce) can black beans, drained and rinsed
•2 cups unsalted vegetable stock

For toppings:

•1 extra-large or 2 small avocado, cubed
•5 green onions, sliced
•10 tablespoons reduced-fat shredded cheddar cheese
•5 tablespoons light sour cream
•2 ounces baked tortilla chips, crushed
•chopped cilantro, for garnish

In a small bowl, combine everything in the seasoning mix. Set aside.

Heat a large heavy pot or Dutch oven over medium-high heat. Add the onion, garlic, ginger, and jalapeρo and sautι until vegetables are soft, about 3-4 minutes. Add the carrots and mushrooms and cook until carrots start to brown and mushrooms release some of their liquid, stirring occasionally, about 6 minutes.

Add the seasoning mix and stir to evenly coat. Add the corn, tomatoes, pumpkin, beans and stock and mix well. Cover, reduce heat to medium-low, and simmer for 45 to 50 minutes, stirring occasionally. When carrots are fork tender, remove from heat, serve 1 cup of chili and top with desired toppings.